Sage and Potato Gratin with Bacon and Onions
Sage and Potato Gratin with Bacon and Onions, a delightful French dish also known as Matahami, beautifully combines layers of tender salad potatoes, savory streaky bacon, aromatic sage, and sweet onions. This dish boasts a creamy texture and rich flavors, making it a perfect accompaniment to a variety of meals or a satisfying standalone dish. The smoky essence of bacon harmonizes wonderfully with the earthy notes of sage, creating a comforting experience with every bite. Prepare this gratin for a special dinner, holiday gathering, or simply to indulge your taste buds.
Cooking Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 1 hour | 1 hour 15 minutes | 4-6 servings |
Ingredients
| Ingredient | Quantity |
|---|---|
| Salad potatoes | 1 kg (about 2.2 lbs) |
| Unsalted butter | 30 g (2 tbsp) |
| Onion | 1 large (about 300 g) |
| Streaky bacon | 400 g (about 14 oz) |
| Fresh sage leaves | 12 – 18 leaves |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Heavy cream | 300 ml (about 1 ¼ cups) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 975.5 |
| Total Fat | 79.7 g |
| Saturated Fat | 36.5 g |
| Cholesterol | 188.9 mg |
| Sodium | 878.4 mg |
| Total Carbohydrates | 48.2 g |
| Dietary Fiber | 5.8 g |
| Sugars | 2.8 g |
| Protein | 18.4 g |
Instructions
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Prepare the Potatoes: Begin by placing the salad potatoes in a saucepan filled with cold water, ensuring that they are fully submerged. Add a generous pinch of salt to the water to enhance the flavor. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly and allow the potatoes to cook for approximately 12 minutes, or until they are just tender enough to pierce with a skewer. It is important that they are not fully cooked, as they will continue to cook in the oven. After 12 minutes, carefully drain the potatoes in a colander and let them cool slightly before slicing them as thinly as possible, ensuring even cooking throughout.
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Sauté the Onions: In a large frying pan, melt half of the unsalted butter over medium heat. Once the butter has melted and is slightly bubbling, add the sliced onion. Sauté the onions for about 5 minutes or until they become soft and translucent. You want to avoid browning the onions, so keep the heat moderate to allow them to gently soften.
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Preheat the Oven: While the onions are cooking, preheat your oven to 200°C (425°F). This high temperature is essential for achieving a beautifully golden and bubbly gratin.
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Prepare the Cream: In a separate saucepan, pour in the heavy cream and place it over medium heat. Bring the cream to the boiling point, then reduce the heat and allow it to simmer gently for 3 minutes. This step will enhance the cream’s richness and help incorporate the flavors of the dish.
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Assemble the Gratin: Grease a large baking dish generously with the remaining butter. Begin layering the gratin by arranging one-third of the cooked streaky bacon at the bottom of the dish. Follow this with 4 fresh sage leaves, which will impart their aromatic essence throughout the dish. Next, add half of the thinly sliced potatoes in an even layer over the bacon, followed by half of the sautéed onions.
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Add Cream and Continue Layering: Carefully pour half of the simmered cream over the potato and onion layer, allowing it to seep in between the layers. Then, sprinkle half of the remaining bacon on top and add another 4 sage leaves for additional flavor. Repeat the layering process with the remaining potatoes and onions, pouring the remaining cream over the top, and finishing with the last of the bacon and sage leaves. Dot the top of the gratin with small pieces of the remaining butter to enhance browning and flavor.
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Bake the Gratin: Place the baking dish in the preheated oven and bake uncovered for 20 minutes. After 20 minutes, cover the dish with aluminum foil to prevent the top from burning, and continue to bake for an additional 30 minutes. This covered baking time allows the potatoes to become tender and soak up the flavors.
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Check for Doneness: After the total baking time of 50 minutes, carefully remove the foil and use a skewer to test the tenderness of the potatoes. They should be soft and easily pierced through. If they require additional cooking, return the dish to the oven uncovered for another 5 to 10 minutes, watching closely to ensure that the bacon and sage do not burn.
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Serve and Enjoy: Once the gratin is fully cooked and the top is golden brown, remove it from the oven and let it rest for a few minutes before serving. This resting time allows the layers to settle slightly, making it easier to serve. Dish out generous portions and enjoy the creamy, savory flavors of your Sage and Potato Gratin with Bacon and Onions, a perfect complement to any meal or a luxurious treat on its own.
This gratin is not only a comforting dish that encapsulates the essence of traditional French cooking but also a wonderful way to highlight the delightful combination of potatoes, bacon, and herbs. Whether served at a festive gathering or enjoyed as a weekday dinner, this recipe promises to deliver satisfaction with every mouthful.
